Realizing at 8pm on December 23rd that I'd delivered neighbor gifts to only one side of the street and completely forgot about the other six houses sparked frantic midnight double chocolate peppermint cookies baking that somehow resulted in better gifts than the purchased candles I'd given earlier. The panic of showing up to houses I'd accidentally skipped with nothing while they'd already given us beautifully wrapped presents made store bought options feel inadequate.
What is Double Chocolate Peppermint Cookies
Double chocolate peppermint cookies are rich fudgy chocolate cookies made with cocoa powder and chocolate chips, studded with peppermint candy pieces and topped with crushed candy cane that creates festive holiday treat combining chocolate and mint flavors. The "double chocolate" comes from using both cocoa powder in the dough and chocolate chips mixed throughout, creating intensely chocolatey base that balances peppermint's coolness. Unlike basic chocolate chip cookies with peppermint extract, these feature visible peppermint candy pieces that deliver burst of mint in every bite while looking impressively festive.
How to Make Double Chocolate Peppermint Cookies
What Makes Our Version Special
Using Dutch process cocoa creates darker color and richer chocolate flavor than natural cocoa which can taste acidic in cookies. We add both peppermint extract and candy pieces for layered mint flavor that's noticeable without being toothpaste overwhelming. Chilling the dough briefly before baking prevents cookies from spreading too thin and helps them maintain thick chewy texture. Pressing extra crushed candy cane on top right after baking while cookies are still hot makes peppermint stick and creates that bakery worthy appearance.
Double Chocolate Peppermint Cookies Ingredients
For the Cookie Dough:
- 1 cup butter, softened (2 sticks)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all purpose flour
- ¾ cup Dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi sweet chocolate chips
- 1 cup peppermint candy pieces or chopped candy canes
For Topping:
- ½ cup crushed candy canes or peppermint candies
- Extra chocolate chips optional
- Flaky sea salt optional
Step by Step Method
Cream Butter and Sugars Until Fluffy
- Beat softened butter with granulated and brown sugars for 3 minutes
- Mixture should look pale and fluffy with increased volume
- Add eggs one at a time beating well after each addition
- Mix in vanilla and peppermint extracts until combined
Combine Dry Ingredients Separately
- Whisk together flour, cocoa powder, baking soda, and salt
- Whisking distributes cocoa evenly preventing chocolate pockets
- Sifting cocoa powder removes lumps for smooth dough
- Set aside until butter mixture is ready
Mix Dough Without Overworking
- Add dry ingredients to butter mixture and mix on low speed
- Stop mixing as soon as flour disappears into dough
- Fold in chocolate chips and peppermint candy pieces with spatula
- Overmixing develops gluten making cookies tough instead of tender
Chill Dough for Better Texture
- Cover dough and refrigerate 30 minutes minimum
- Chilled dough spreads less during baking creating thicker cookies
- Cold butter takes longer to melt giving cookies structure
- Can chill overnight if making ahead for convenience
Scoop and Bake Until Just Set
- Use cookie scoop to portion dough into 2 tablespoon balls
- Place on parchment lined baking sheets 2 inches apart
- Bake at 350°F for 10 to 12 minutes until edges look set
- Centers should still look slightly underdone when removing from oven
Top with Crushed Candy Immediately
- Sprinkle crushed candy cane over hot cookies right out of oven
- Gently press candy into cookies so it sticks as they cool
- Add extra chocolate chips now if desired for decoration
- Let cookies cool on baking sheet 5 minutes before transferring
What Pairs Well With Double Chocolate Peppermint Cookies?
These festive double chocolate peppermint cookies pair perfectly with hot chocolate, peppermint mochas, or cold milk for classic cookie dunking. Serve them at Christmas parties alongside other holiday treats like fudge, peppermint bark, or sugar cookies. For gift giving, pair with coffee beans, hot cocoa mix, or holiday tea blends in decorated tins.
Double Chocolate Peppermint Cookies Variations
Triple Chocolate Peppermint Cookies
- Add ½ cup white chocolate chips along with semi sweet
- Creates three types of chocolate in every bite
- White chocolate melts slightly creating creamy pockets
- Extra decadent version for serious chocolate lovers
Peppermint Mocha Cookies
- Add 2 tablespoons instant espresso powder to dough
- Coffee enhances chocolate flavor without tasting like coffee
- Creates sophisticated adult version of holiday cookie
- Perfect for coffee lover gift giving
Fudgy Brownie Style Peppermint Cookies
- Reduce flour by ¼ cup for denser fudgier texture
- Underbake slightly for gooey brownie consistency
- Add extra chocolate chips for maximum chocolate intensity
- Tastes like peppermint brownies in cookie form
White Chocolate Peppermint Version
- Use white chocolate chips instead of semi sweet
- Add red food coloring for pink peppermint cookies
- Creates lighter sweeter version perfect for variety platters
- Kids often prefer this version over dark chocolate
Equipment You'll Need
Essential Tools:
- Electric mixer for creaming butter
- Cookie scoop for uniform sizing
- Baking sheets lined with parchment paper
- Wire cooling racks
- Mixing bowls for wet and dry ingredients
- Rolling pin for crushing candy canes
Storage Tips That Keep Them Fresh
Best Fresh
- Cookies taste best within first 3 days when texture is soft and chewy
- Peppermint flavor is brightest before mellowing over time
- Crushed candy topping maintains best crunch when fresh
Make Ahead Strategy
- Freeze cookie dough balls on baking sheet until solid
- Transfer frozen dough to freezer bags for up to 3 months
- Bake directly from frozen adding 2 extra minutes to baking time
- Perfect for emergency cookie needs or last minute gifts
Storing Baked Cookies
- Store in airtight container at room temperature up to 1 week
- Layer cookies between parchment paper to prevent sticking
- Don't refrigerate as it makes cookies dry and crumbly
- Freeze baked cookies up to 3 months wrapped tightly
Top Tips for Double Chocolate Peppermint Cookies Results
My midnight panic baking taught me that double chocolate peppermint cookies actually come together faster than driving to store for bakery cookies at that hour. Using peppermint extract and candy pieces together creates better mint flavor than extract alone which can taste artificial. The first batch I made used natural cocoa instead of Dutch process and they looked brownish red instead of deep chocolate black. Don't skip chilling dough even when rushed because warm dough spreads into thin crispy discs instead of thick chewy cookies.
Double chocolate peppermint cookies FAQs
When was Double Chocolate Cookie Crisp discontinued?
Double Chocolate Cookie Crisp cereal was discontinued in mid 2000s but returned briefly in 2010s. It's currently not widely available though original Chocolate Chip Cookie Crisp remains on shelves.
Is the Costco double chocolate chunk cookie good?
Yes! Costco's double chocolate cookies are popular for their size and fudgy texture. This homemade version offers similar rich chocolate flavor with added peppermint for holiday twist.
What is the secret to making cookies soft and chewy?
Use more brown sugar than white sugar, slightly underbake cookies, and store them airtight immediately after cooling. Extra egg yolk also creates chewier texture while reducing flour makes them less cakey.
Are mint chocolate and peppermint the same?
Mint chocolate typically uses spearmint or general mint flavoring, while peppermint has more intense cooling menthol flavor. Peppermint is traditional for holiday baking and pairs better with chocolate.
Last Minute Gift Genius
The forgotten neighbor houses ended up getting homemade cookies that actually meant more than purchased candles ever could have, even though they were literally baked out of panic at midnight. Sometimes the best gifts come from scrambling to fix mistakes rather than perfectly executed plans made weeks in advance. These cookies saved Christmas while teaching me that looking like you have your life together matters less than showing up with something made at 2am that smells like effort.
Ready for more chocolate cookies? Try our Chocolate Crinkle Cookies for powdered sugar coated beauties, or explore our Peanut Butter Brownie Swirl Cookies for chocolate peanut butter combination. For no bake options, our No Bake Brownie Bites deliver chocolate fix without turning on the oven.
Share your double chocolate peppermint cookies! Tag us @HannahAndSproutKitchen with #DoubleChocolatePeppermintCookies—we're dying to see your festive cookies and hear about your last minute baking victories!
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Double Chocolate Peppermint Cookies
Ingredients
Equipment
Method
- Cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs, vanilla extract, and peppermint extract. Mix well.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually fold dry ingredients into wet mixture. Stir in chocolate chips and peppermint candy pieces.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets using a cookie scoop.
- Bake for 12 minutes until edges are set but centers are soft.
- Immediately sprinkle crushed candy canes on top of hot cookies.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
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